May 19, 2024  
2010-2011 College Catalog 
    
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2010-2011 College Catalog [ARCHIVED CATALOG]

Course Descriptions

 

Computerized Numerical Control
  

  • CNC 181 - Special Topics in Computerized Numerical Control

    3 Hrs.
    These courses provide specialized instruction in various areas related to CNC. Emphasis is placed on meeting student’s needs.
  

  • CNC 215 - Quality Control and Assurance

    3 Hrs.
    This is an advanced course in parts inspection using Geometric Dimensioning and Tolerancing, and familiarization of the Coordinate Measuring Machine. Topics include part set-up, tolerance applications, maximum material and least material conditions, perpendicularity and point of intersection. Upon completion, the student should be able to inspect machined parts demonstrating an understanding of G.D.T. and C.M.M.
  

  • CNC 216 - Quality Control II

    3 Hrs.
    This course is a continuation of CNC 215 . Topics include set-up and operation of a CNC coordinate measuring machine. Students will learn to program and set up a complex part for inspection.
  

  • CNC 217 - Tooling and Machining Data

    3 Hrs.
    This course focuses on technical applications in cutting tool technologies. Emphasis is placed on machining data for material removal parameters on turning and milling machines. Students will learn tool selection, tool terminology, and material removal calculations.
  

  • CNC 222 - Computer Numerical Control Graphics: Turning

    3 Hrs.
    This course introduces Computer Numerical Control graphics programming and concepts for turning center applications. Emphasis is placed on the interaction of menus to develop a shape file in a graphics CAM system and to develop tool path geometry and part geometry. Upon completion, the student should be able to develop a job plan using CAM software, include machine selection, tool selection, operational sequence, speed, feed, and cutting depth.
  

  • CNC 223 - Computer Numerical Control Graphics Programming: Milling

    3 Hrs.
    This course introduces Computer Numerical Control graphics programming and concepts for machining center applications. Emphasis is placed on developing a shape file in a graphics CAM system and transferring coded information from CAM graphics to the CNC milling center. Upon completion, the student should be able to develop a complete job plan using CAM software to create a multi-axis CNC program.
  

  • CNC 230 - Computer Numerical Control Special Projects

    3 Hrs.
    This course is designed to allow the student to work in the lab with limited supervision. The student is to enhance his or her proficiency levels on various CNC machine tools. Upon completion, the student is expected to plan, execute, and present results of advanced CNC products.
  

  • CNC 281 - Special Topics in Computerized Numerical Control

    3 Hrs.
    These courses provide specialized instruction in various areas related to CNC. Emphasis is placed on meeting student’s needs.

Cosmetology
  

  • COS 111 - Introduction to Cosmetology

    3 Hrs.
    Corequisite: COS 112 , COS 125  and COS 143  .
    This course is designed to provide students with an overview of the history and development of cosmetology and standards of professional behavior. Students receive basic information regarding principles and practices of infection control, diseases, and disorders. Additionally students receive introductory information regarding hair design. The information presented in this course is enhanced by hands-on application performed in a controlled lab environment. Upon completion, the student should be able to apply safety rules and regulations and write procedures for skills identified in this course.
  

  • COS 112 - Introduction to Cosmetology Lab

    3 Hrs.
    Corequisite: COS 111 , COS 125 , and COS 143 .
    In this course, students are provided the practical experience for sanitation, shampooing, hair shaping, and hairstyling. Emphasis is placed on disinfection, shampooing, hair shaping, and hairstyling for various types of hair for men and women. This course offers opportunities for students to put into practice concepts learned in the theory component from COS 111 .
  

  • COS 113 - Theory of Chemical Services

    3 Hrs.
    Prerequisite: COS 111 , COS 112 , COS 125 , and COS 143 .
    Corequisite: COS 114 , COS 115 , and COS 116 .
    During this course students learn concepts of theory of chemical services related to the chemical hair texturing. Specific topics include basics of chemistry and electricity, properties of the hair and scalp, and chemical texture services. Safety considerations are emphasized throughout this course. This course is foundational for other courses providing more detailed instruction on these topics.
  

  • COS 114 - Chemical Services Lab

    3 Hrs.
    Prerequisite: COS 111 , COS 112 , COS 125  and COS 143 .
    Corequisite: COS 115 , COS 116 , and COS 113 .
    During this course students perform various chemical texturing activities. Emphasis is placed on cosmetologist and client safety, chemical use and handling, hair and scalp analysis, and client consulting.
  

  • COS 115 - Hair Coloring Theory

    3 Hrs.
    Prerequisite: COS 111 , COS 112 , COS 125 , and COS 143 .
    Corequisite: COS 113 , COS 114 , and COS 116 .
    In this course, students learn the techniques of hair coloring and hair lightening. Emphasis is placed on color application, laws, levels and classifications of color, and problem solving. Upon completion, the student should be able to identify all classifications of hair coloring and the effects on the hair.
  

  • COS 116 - Hair Coloring Lab

    3 Hrs.
    Prerequisite: COS 111 , COS 112 , COS 125 , and COS 143 .
    Corequisite: COS 113 , COS 114  and COS 115 .
    In this course, students apply hair coloring and hair lightening techniques. Topics include consultation, hair analysis, skin test, and procedures and applications of all classifications of hair coloring and lightening. Upon completion, the student should be able to perform procedures for hair coloring and hair lightening.
  

  • COS 117 - Basic Spa Techniques

    3 Hrs.
    Prerequisite: COS 111 , COS 112 , COS 114 , COS 115 , COS 116 , COS 125 , COS 113 , and COS 143 .
    Corequisite: COS 118 , COS 144 , and COS 158 .
    This course is the study of cosmetic products, massage, skin care, and hair removal, as well as identifying the structure and function of various systems of the body. Topics include massage skin analysis, skin structure, disease and disorder, light therapy, facials, facial cosmetics, anatomy, hair removal, and nail care. Upon completion, the student should be able to state procedures for analysis, light therapy, facials, hair removal, and identify the structures, functions, disorders of the skin, and nail care.
  

  • COS 118 - Basic Spa Techniques Lab

    3 Hrs.
    Prerequisite: COS 111 , COS 112 , COS 114 , COS 115 , COS 116 , COS 125 , COS 113 , and COS 143 .
    Corequisite: COS 117 , COS 144 , and COS 158 .
    This course provides practical applications related to the care of the skin and related structure. Emphasis is placed on facial treatments, product application, skin analysis, massage techniques, facial make-up, hair removal, and nail care. Upon completion, the student should be able to prepare clients, assemble sanitized materials, follow procedures for product application, recognize skin disorders, demonstrate facial massage movement, cosmetic application, and hair removal using safety and sanitary precautions, and nail care.
  

  • COS 125 - Career and Personal Development

    3 Hrs.
    Corequisite: COS 111 , COS 112 , and COS 143 . Esthetics Only: COS 134 , COS 135  and COS 168 . Nail Technician Only: COS 151  and COS 152 .
    This course provides the study and practice of personal development and career building. Emphasis is placed on building and retaining clientele, communication skills, customer service, continuing education, and goal setting. Upon completion, the student should be able to communicate effectively and practice methods for building and retaining clientele.
  

  • COS 133 - Salon Management Technology

    3 Hrs.
    Prerequisite: COS 111 , COS 112 , COS 114 , COS 115 , COS 116 , COS 125 , COS 117 , COS 118 , COS 132, COS 113 , COS 143 , COS 144 , and COS 158 .
    Corequisite: COS 167 , COS 182 , and COS 191 .
    This course is designed to develop entry-level management skills for the beauty industry. Topics include job-seeking, leader and entrepreneurship development, business principles, business laws, insurance, marketing, and technology issues in the workplace. Upon completion, the student should be able to list job-seeking and management skills and the technology that is available for use in the salon.
  

  • COS 134 - Advanced Esthetics

    3 Hrs.
    Corequisite: COS 125 , COS 135  and COS 168 .
    This course includes an advanced study of anatomy and physiology relating to skin care, cosmetic chemistry, histology of the skin, and massage and facial treatments. Upon completion, the student should be able to discuss the functions of the skin, effects of chemicals on skin, different types of massage and benefits, and key elements of the basic facial treatment.
  

  • COS 135 - Advanced Esthetics Applications

    3 Hrs.
    Corequisite: COS 125 , COS 134  and COS 168 .
    This course provides advanced practical applications related to skin care. Principal topics include massage techniques, various facial treatments, proper product application through skin analysis, and introduction to ingredients and treatments used by the esthetician. Upon completion, the student should be able to perform various massage techniques, prescribe proper type of facial treatment and product, and demonstrate facials using any of the eight functions of the facial machine.
  

  • COS 143 - Specialty Hair Preparation Techniques

    3 Hrs.
    Corequisite: COS 111 , COS 112 , and COS 125 .
    This course focuses on the theory and practice of hair designing. Topics include creating styles using basic and advanced techniques of back combing, up sweeps, and braiding. Upon completion, the student should be able to demonstrate the techniques and procedures for hair designing.
  

  • COS 144 - Hair Shaping and Design

    3 Hrs.
    Prerequisite: COS 111 , COS 112 , COS 114 , COS 115 , COS 116 , COS 125 , COS 113  and COS 143 .
    Corequisite: COS 117 , COS 118  and COS 158 .
    In this course, students learn the art and techniques of hair shaping. Topics include hair sectioning, correct use of hair shaping implements, and elevations used to create design lines. Upon completion, the student should be able to demonstrate the techniques and procedures for creating hair designs.
  

  • COS 151 - Nail Care

    3 Hrs.
    Corequisite: COS 125  and COS 152 .
    This course focuses on all aspects of nail care. Topics include salon conduct, professional ethics, sanitation, nail structure, manicuring, pedicuring, nail disorders, and anatomy and physiology of the arm and hand. Upon completion, the student should be able to demonstrate professional conduct, recognize nail disorders and diseases, and identify the procedures for sanitation and nail care services.
  

  • COS 152 - Nail Care Applications

    3 Hrs.
    Corequisite: COS 151  and COS 125 .
    This course provides practice in all aspects of nail care. Topics include salon conduct, professional ethics, bacteriology, sanitation and safety, manicuring and pedicuring. Upon completion, the student should be able to perform nail care procedures.
  

  • COS 153 - Nail Art

    3 Hrs.
    Prerequisite: COS 151 , COS 152 , and COS 125 .
    Corequisite: COS 154 , COS 162 , and COS 191 .
    This course focuses on advanced nail techniques. Topics include acrylic, gel, fiberglass nails, and nail art. Upon completion, the student should be able to identify the different types of sculptured nails and recognize the different techniques of nail art.
  

  • COS 154 - Nail Art Applications

    3 Hrs.
    Prerequisite: COS 151 , COS 152 , and COS 125 .
    Corequisite: COS 153 , COS 162 , and COS 191 .
    This course provides practice in advanced nail techniques. Topics include acrylic, gel, fiberglass nails, and nail art. Upon completion, the student should be able to perform the procedures for nail sculpturing and nail art.
  

  • COS 158 - Employability Skills

    3 Hrs.
    Prerequisite: COS 111 , COS 112 , COS 114 , COS 115 , COS 116 , COS 125 , COS 113 , and COS 143 .
    Corequisite: COS 117 , COS 118 , and COS 144 .
    This course provides the study of marketable skills to prepare the student to enter the workforce. Emphasis is placed on resumes, interviews, client and business relations, personality, computer literacy, and attitude. Upon completion, the student should be prepared to obtain employment in the field for which they have been trained.
  

  • COS 162 - Special Topics in Cosmetology

    3 Hrs.
    Prerequisite: COS 151 , COS 152 , and COS 125 .
    Corequisite: COS 153 , COS 154 , and COS 191 .
    This course is designed to allow students to explore issues relevant to the profession of cosmetology. Upon completion, the student should have developed new skills in areas of specialization for the cosmetology profession.
  

  • COS 163 - Facial Treatments

    3 Hrs.
    Prerequisite: COS 134 , COS 135 , COS 168 , and COS 125 .
    Corequisite: COS 164  and COS 169 .
    This course includes all phases of facial treatments in the study of skin care. Topics include treatments for oily, dry, and special skin applications. Upon completion, the student should able to apply facial treatments according to skin type.
  

  • COS 164 - Facial Machine

    3 Hrs.
    Prerequisite: COS 125 , COS 134 , COS 135  and COS 168 .
    Corequisite: COS 163 , COS 164, and COS 169 .
    This is a course designed to provide practical experience using the vapor and facial machine with hydraulic chair. Topics include the uses of electricity and safety practices, machine and apparatus, use of the magnifying lamp, and light therapy. Upon completion, the student should be able to demonstrate an understanding of electrical safety and skills in the use of facial machines.
  

  • COS 165 - Related Subjects Estheticians

    3 Hrs.
    Prerequisite: COS 125 , COS 134 , COS 135 , COS 163 , COS 164 , COS 168 , and COS 169 .
    Corequisite: COS 181  and COS 191 .
    This course includes subjects related to the methods for removing unwanted hair. This course includes such topics as electrolysis information and definitions, safety methods of permanent hair removal, the practice of removal of superfluous hair, and the use of depilatories. Upon completion, the student should be able to apply depilatories and practice all safety precautions.
  

  • COS 167 - State Board Review

    3 Hrs.
    Prerequisite: COS 111 , COS 112 , COS 114 , COS 115 , COS 116 , COS 125 , COS 117 , COS 118 , COS 113 , COS 143 , COS 144 , and COS 158 .
    Corequisite: COS 133 , COS 182 , and COS 191 .
    The student is provided a complete review of all procedures and practical skills pertaining to his or her training in the program. Upon completion, the student should be able to demonstrate the practical skills necessary to successfully complete the required State Board of Cosmetology examination and entry-level employment.
  

  • COS 168 - Bacteriology and Sanitation

    3 Hrs.
    Corequisite: COS 125 , COS 134  and COS 135 .
    In this skin care course, emphasis is placed on the decontamination, infection control, and safety practiced in the esthetics facility. Topics covered include demonstration of sanitation, sterilization methods, and bacterial prevention. Upon completion, the student should be able to properly sanitize facial implements and identify non-reusable items.
  

  • COS 169 - Skin Functions

    3 Hrs.
    Prerequisite: COS 125 , COS 134 , COS 135 , and COS 168 .
    Corequisite: COS 163  and COS 164 .
    This course introduces skin functions and disorders. Topics include practical application for skin disorder treatments, dermabrasion, and skin refining. Upon completion, the student should be able to demonstrate procedures for acne, facials, and masks for deeper layers and wrinkles.
  
  
  

Cosmetology Instructor Training
  

  • CIT 211 - Teaching and Curriculum Development

    3 Hrs.
    Corequisite: CIT 212  and CIT 213 .
    This course focuses on principles of teaching, teaching maturity, professional conduct, and the development of cosmetology curriculum. Emphasis is placed on teacher roles, teaching styles, teacher challenges, aspects of curriculum development, and designing individual courses. Upon completion, the student should be able to describe the role of teacher, identify means of motivating students, develop a course outline, and develop lesson plans.
  

  • CIT 212 - Teacher Mentorship

    3 Hrs.
    Corequisite: CIT 211  and CIT 213 .
    This course is designed to provide the practice through working with a cosmetology instructor in a mentoring relationship. Emphasis is placed on communication, student assessment, and assisting students in the lab. Upon completion, the student should be able to communicate with students, develop a course of study, and apply appropriate teaching methods.
  

  • CIT 213 - Cosmetology Instructor CO-OP

    3 Hrs.
    Corequisite: CIT 211  and CIT 212 .
    This course provides students with additional opportunities to observe instructors and develop teaching materials and skills.
  

  • CIT 221 - Lesson Plan Implementation

    3 Hrs.
    Prerequisite: CIT 211 , CIT 212 , and CIT 213 .
    Corequisite: CIT 222 , CIT 223  and CIT 225 .
    This course is designed to provide practice in preparing and using lesson plans. Emphasis is placed on organizing, writing, and presenting lesson plans using the four-step teaching method. Upon completion, the student should be able to prepare and present a lesson using the four step teaching method.
  

  • CIT 222 - Audio Visual Materials and Methods

    3 Hrs.
    Prerequisite: CIT 211 , CIT 212 , and CIT 213 .
    Corequisite: CIT 221 , CIT 223  and CIT 225 .
    This course focuses on visual and audio aids and materials. Emphasis is placed on the use and characteristics of instructional aids. Upon completion, the student should be able to prepare teaching aids and determine their most effective use.
  

  • CIT 223 - Audio Visual Materials/Methods Applications

    3 Hrs.
    Prerequisite: CIT 211 , CIT 212 , and CIT 213 .
    Corequisite: CIT 221 , CIT 222  and CIT 225 .
    This course is designed to provide practice in preparing and using visual and audio aids and materials. Emphasis is placed on the preparation and use of different categories of instructional aids. Upon completion, the student should be able to prepare and effectively present different types of aids for use with a four step lesson plan.
  

  • CIT 225 - Special Topics in Cosmetology Instruction

    3 Hrs.
    Prerequisite: CIT 211 , CIT 212 , and CIT 213 
    Corequisite: CIT 221 , CIT 222 , and CIT 223 .
    This course is designed to allow students to further develop their knowledge and skills as cosmetology instructors. Topics will be assigned based on individual student professional needs.

Criminal Justice
  

  • CRJ 100 - Introduction to Criminal Justice

    3 Hrs.
    Prerequisite: ENG 092  or equivalent placement in ENG 093 , RDG 085  or equivalent placement score.
    This course surveys the entire criminal justice process from law enforcement to the administration of justice through corrections. It discusses the history and philosophy of the system and introduces various career opportunities.
  

  • CRJ 110 - Introduction to Law Enforcement

    3 Hrs.
    Prerequisite: ENG 092  or equivalent placement in ENG 093 , RDG 085  or equivalent placement score.
    This course examines the history and philosophy of law enforcement, as well as the organization and jurisdiction of local, state, and federal agencies. It includes the duties and functions of law enforcement officers.
  

  • CRJ 140 - Criminal Law and Procedure

    3 Hrs.
    Prerequisite: ENG 092  or equivalent placement in ENG 093 , RDG 085  or equivalent placement score.
    This course examines both substantive and procedural law. The legal elements of various crimes are discussed, with emphasis placed on the contents of the Alabama Code. Areas of criminal procedure essential to the criminal justice profession are also covered.
  

  • CRJ 147 - Constitutional Law

    3 Hrs.
    Prerequisite: ENG 092  or equivalent placement in ENG 093 , RDG 085  or equivalent placement score.
    This course involves constitutional law as it applies to criminal justice. It includes recent Supreme Court decisions affecting criminal justice professionals, such as right to counsel, search and seizure, due process, and civil rights.
  

  • CRJ 177 - Criminal and Deviant Behavior

    3 Hrs.
    Prerequisite: ENG 092  or equivalent placement in ENG 093 , RDG 085  or equivalent placement score.
    This course analyzes criminal and deviant behavior systems. An emphasis is placed on sociological and psychological theories of crime causation.
  

  • CRJ 178 - Narcotics/Dangerous Drugs

    3 Hrs.
    Prerequisite: ENG 092  or equivalent placement in ENG 093 , RDG 085  or equivalent placement score.
    This course surveys the history and development of drug abuse in society. Theories of drug abuse, identification and classification of drugs are covered. Strategies for combating the drug problem are discussed.
  

  • CRJ 216 - Police Organization and Administration

    3 Hrs.
    Prerequisite: ENG 092  or equivalent placement in ENG 093 , RDG 085  or equivalent placement score.
    This course examines the principles of organization and administration of law enforcement agencies. Theories of management, budgeting, and various personnel issues are covered.
  

  • CRJ 220 - Criminal Investigation

    3 Hrs.
    Prerequisite: ENG 092  or equivalent placement in ENG 093 , RDG 085  or equivalent placement score.
    This course explores the theory and scope of criminal investigation. The duties and responsibilities of the investigator are included. The techniques and strategies used in investigation are emphasized.
  

  • CRJ 226 - Fingerprint Science

    3 Hrs.
    Prerequisite: ENG 092  or equivalent placement in ENG 093 , RDG 085  or equivalent placement score.
    This course involves the history, classification, and current procedures of handling latent fingerprints. Latent print examination, filing, and courtroom presentations are considered.
  

  • CRJ 227 - Homicide Investigation

    3 Hrs.
    Prerequisite: ENG 092  or equivalent placement in ENG 093 , RDG 085  or equivalent placement score.
    This course covers the principles, techniques, and strategies of homicide investigation. Topics emphasized include ballistics, pathology, toxicology immunology, jurisprudence, and psychiatry.
  

  • CRJ 230 - Criminalistics

    3 Hrs.
    Prerequisite: ENG 092  or equivalent placement in ENG 093 , RDG 085  or equivalent placement score.
    This course surveys the different techniques of scientific investigation. Emphasis is given to ballistics, photography, fingerprints, DNA, trace evidence, body fluids, casts, and the like.
  

  • CRJ 236 - Advanced Criminalistics

    3 Hrs.
    Prerequisite: ENG 092  or equivalent placement in ENG 093 , RDG 085  or equivalent placement score.
    This course covers the collection, handling, and analysis of evidence from crime scene to laboratory to courtroom. Topics include hair, fibers, body fluids, firearms, glass, paint, drugs, documents, etc. Laboratory experience may be utilized.
  

  • CRJ 238 - Crime Scene Investigation

    3 Hrs.
    Prerequisite: ENG 092  or equivalent placement in ENG 093 , RDG 085  or equivalent placement score.
    This course examines the fundamentals of crime scene investigation. Measuring and sketching the scene, photography, evidence collection and preservation, and courtroom procedures are considered.
  

  • CRJ 280 - Internship in Criminal Justice

    1–3 Hrs.
    Prerequisite: CRJ 230 .
    This course involves practical experience with a criminal justice agency under faculty supervision. Permission of the instructor is required. This course may be repeated with the approval of the department head.
  

  • CRJ 290 - Selected Topics: Seminar in Criminal Justice

    1-3 Hrs.
    Prerequisite: ENG 092  or equivalent placement in ENG 093 , RDG 085  or equivalent placement score.
    This course involves reading, research, writing, and discussion of selected subjects relating to criminal justice. Various contemporary problems in criminal justice are analyzed. This course may be repeated with approval from the department head.

Culinary Arts/Chef Training
  

  • CUA 101 - Orientation to the Hospitality Profession

    3 Hrs.
    This course introduces various facets and opportunities within the hospitality profession. The intent is for students to gain a broad base of information relative to the hospitality industry. Emphasis is placed on having students comprehend their role as a hospitality industry professional. Topics include an overview of the hospitality profession, knowledge and skills necessary for successful employment, the impact of the hospitality profession on society, issues that impact on various segments of the hospitality profession, and emerging trends.
  

  • CUA 102 - Catering

    2 Hrs.
    This course includes the theory and practice of operating a catering business. Topics include food production and management related to catering and other special services. Upon completion, the student will have a working knowledge of the principles involved in operating a catering business.
  

  • CUA 110 - Basic Food Preparation

    3 Hrs.
    Corequisite: CUA 120 . CUA 125  may be taken in place of CUA 110 and CUA 120 .
    In this course students acquire fundamental knowledge and skills in preparing a variety of basic foods. Specific topics include safety, the history of food service, professional standards of conduct and ethics, credentialing, the kitchen brigade, tools, and techniques for preparing various types of food items.
  

  • CUA 111 - Foundations in Nutrition

    3 Hrs.
    This course focuses on nutrition and meal planning in relation to the food preparation industry. Topics include the science of food and nutrition, essential nutrients and their relation to the growth, maintenance and functioning of the body, nutritional requirements of different age levels and economic and cultural influences on food selection. Upon completion, the student should be able to apply the basic principles of meal planning.
  

  • CUA 112 - Sanitation, Safety, and Food Service

    2 Hrs.
    This course introduces the basic principles of sanitation and safety to food service handling including purchasing, storing, preparation and serving. Specific topics include the dangers of microbial contaminants, food allergens and foodborne illness, safe handling of food, the flow of food, and food safety management systems. At the conclusion of this course students should be prepared to test for ServSafe© certification. The content of this course is foundational for all culinary arts classes.
  

  • CUA 113 - Table Service

    2 Hrs.
    This course is a guide for the modern wait staff. Topics include laying the cover, taking the order, surveying of different styles of table service from the casual to the very formal, tabulating and presenting the bill, and busing and turning the table. Upon completion, the student should be able to demonstrate proficiency in the art of table service.
  

  • CUA 114 - Meal Management

    3 Hrs.
    Prerequisite: CUA 110  or CUA 125 .
    This course covers the principles of meal management. Topics include menu planning, food selection, recipe standardization, food preparation, and meal service for all phases of food service. Upon completion, the student should be able to apply efficient work habits, sanitation and safety in the kitchen.
  

  • CUA 115 - Advanced Food Preparation

    3 Hrs.
    Prerequisite: CUA 110  or CUA 125 .
    In this course, students apply food preparation and meal management skills in all areas of food service. Emphasis is placed on management and technical skills needed to operate a restaurant. Upon completion, the student should develop advanced skills in food preparation and meal management.
  

  • CUA 120 - Basic Food Preparation Lab

    2 Hrs.
    Corequisite: CUA 110  or CUA 125 .
    In this course, students apply food preparation and meal management skills in all areas of food service. Emphasis is placed on management and technical skills needed to operate a restaurant. Upon completion, the student should develop advanced skills in food preparation and meal management.
  

  • CUA 122 - Fundamentals of Quantity Cooking

    3 Hrs.
    Prerequisite: CUA 110  or CUA 125 .
    This course covers the principles and methods of quality cooking. Topics include weights and measures, costing and converting of recipes, vocabulary and standard abbreviations, health department regulations and inspection, and food production forms and records. Upon completion, the student should have a basic knowledge of the principles of quantity food production.
  

  • CUA 125 - Food Preparation

    5 Hrs.
    This course allows students to acquire fundamental knowledge and skills in preparing a variety of basic foods. Specific topics include safety, the history of food service, professional standards of conduct and ethics, credentialing, the kitchen brigade, tools, and techniques for preparing various types of food items. At the conclusion of this course students will demonstrate basic food preparation skills.
  

  • CUA 130 - Chocolate and Truffles

    3 Hrs.
    Prerequisite: CUA 110  or CUA 125 .
    This course is a specialty hands-on course in chocolate, focusing on: tempering, chocolate candy making, and the use of chocolate as a centerpiece medium. The student will have competency in chocolate to apply in the industry.
  

  • CUA 132 - Food Preparation and the Health Care Industry

    3 Hrs.
    This course introduces students to food preparation and service in the health care industry. Emphasis will be placed on using medical dictionaries and reading charts for therapeutic diet instruction, and designing and creating menus and diet programs for special client populations. Upon completion, the student should be able to read and interpret medical terms, and demonstrate knowledge about food service in the health care industry.
  

  • CUA 134 - Culinary French

    2 Hrs.
    This course covers classical French vocabulary and culinary terms. Emphasis is placed on basic French menu terms describing techniques and equipment. Upon completion, the student should have a basic understanding of French terminology as it relates to the food industry.
  

  • CUA 141 - Food Production for Special Operations

    3 Hrs.
    This course covers menu planning principles, food preparation, food procurement, and food management skills needed to provide appealing and profitable food service in special operations. Topics include fast food cookery, convenience-store food service, supermarkets, delicatessens, and take-out venue. Upon completion, the student should be able to plan, organize, and prepare food service items for special operations.
  

  • CUA 142 - Specialty Breads

    3 Hrs.
    Prerequisite: CUA 110  or CUA 125 .
    This course will allow the student to have a complete analysis of the different types of flour and leavening agents, as well as of the old, original method of making bread with naturally developed yeast present in pieces of previously fermented dough. Also, have a full understanding of the basic process of making bread; water, kneading, fermentation, temperature, and proofing. The student will also explore the art of fantasy breads, appliques, presentation assemblages, and decorative breads. The student will develop competencies in stockroom, scully, and supervision.
  

  • CUA 181 - Special Topics in Culinary Arts

    3 Hrs.
    These courses provide specialized instruction in various areas related to the culinary arts industry. Emphasis is placed on meeting the student’s needs.
  

  • CUA 182 - Special Topics in Culinary Arts

    3 Hrs.
    These courses provide specialized instruction in various areas related to the culinary arts industry. Emphasis is placed on meeting the student’s needs.
  

  • CUA 183 - Culinary Art Sculpture

    3 Hrs.
    This course includes the notion of fantasies that accompany the sculpturing motion with food. Work on centerpieces for all occasions will be included. The student will be exposed to a variety of three-dimensional edible mediums from walking cakes to salt dough.
  

  • CUA 201 - Meat Preparation and Processing

    2 Hrs.
    This course focuses on meat preparation and processing. Students will be responsible for the preparing of meats including beef, pork, poultry, fish, and seafood so they can be used for final preparations in other stations of the kitchens. Upon completion, the student should be able to demonstrate an understanding of the principles in meat preparation and processing.
  

  • CUA 202 - Aromatic and Flavoring Combinations

    3 Hrs.
    The student should learn the difference between spices and herbs. The student should further learn the categories of herbs and spices which enable them to create his or her finest dishes. The student should learn the world renowned spice blends, and dry seasonings rubs. A strong emphasis will be placed on the huge variety of chili peppers.
  

  • CUA 203 - Stocks and Sauces

    3 Hrs.
    This course challenges the student to the greatest tests of a chef’s skills. Whether they are classic or contemporary, good sauces demand the highest technical expertise. The student should learn why or why not a particular sauce will go with a particular dish. The student will focus on brown and white stocks; consommé’s, fumets and essences; glazes and roux’s. The student should further develop mother sauces and compound sauces.
  

  • CUA 204 - Foundations of Baking

    3 Hrs.
    This course covers basic ingredients, weights and measures, baking terminology, and formula calculations. Topics include yeast-raised products, quick breads, pastry dough, various cakes and cookies, and appropriate filling and finishing techniques. Upon completion, the student should be able to prepare and evaluate baked products.
  

  • CUA 205 - Introduction to Garde Manger

    3 Hrs.
    Prerequisite: CUA 110  or CUA 125 .
    This course is designed to develop skills in the art of Garde Manger. Topics include pates, terrines, galantines, ice and tallow carving, chaud-froid/aspic work, charcuterie, smoking, canapés, hor d’oeuvres, and related food items. Upon completion, the student should be able to design, set up, and evaluate a catering function to include a classical cold buffet with appropriate show pieces.
  

  • CUA 206 - Advanced Garde Manger

    1-3 Hrs.
    Prerequisite: CUA 205 .
    This course is a continuation of skill development in the art of Garde Manger. Major topics to be covered include preparation of gourmet foods, application of cold food fabrications and display, sausage making, ice carving, and carving decorative substances to produce buffets. Upon completion, the student should be able to lay out a basic cold food display and exhibit an understanding of the cold kitchen and its related terminology.
  

  • CUA 208 - Advanced Baking

    2 Hrs.
    Prerequisite: CUA 204 .
    This course is a continuation of CUA 204 . Topics include specialty breads, pastillage, marzipan, chocolate, pulled-sugar, confections, classic desserts, pastries, and cake decorating. Upon completion, the student should be able to demonstrate pastry preparation and plating, cake decorating, and show-piece production skills.
  

  • CUA 210 - Beverage Management

    2 Hrs.
    This is a survey course of basic alcoholic and non-alcoholic beverages as they relate to food service. Topics include wine and food appreciation and laws related to alcohol services. Upon completion, the student should be able to determine what beverages compliment various cuisines and particular tastes.
  

  • CUA 213 - Food Purchasing and Cost Control

    3 Hrs.
    Emphasis is placed on procurement, yield tests, inventory control, specification, planning, forecasting, market trends, terminology, cost controls, pricing, and food service ethics. Upon completion, the student should be able to apply effective purchasing techniques based on the end-use of the product.
  

  • CUA 214 - International Cuisine

    3 Hrs.
    Prerequisite: CUA 110  or CUA 125 .
    This course focuses on various cuisines from countries and regions throughout the world. Students will prepare complete menus reflective of the culture and goods of these countries and regions with emphasis on ingredients and authentic preparation methods. Upon completion, the student should be able to research and execute international menus.
  

  • CUA 215 - Regional Cuisines of The Americas

    3 Hrs.
    Prerequisite: CUA 110  or CUA 125 .
    This course provides a brief history of the ancient American foods that enhanced the world’s cuisines. Emphasis is placed on how these foods influenced the “American Cuisines” of today. Upon completion, the student should be able to research and execute regional American cuisines.
  

  • CUA 216 - Plated Dessert Design

    3 Hrs.
    Prerequisite: CUA 110  or CUA 125 .
    This course focuses on plated dessert designs. Emphasis will be placed on complex presentations with two or more main items using decorative garnishes. Upon completion, students should be able to plate and serve attractive presentations of desserts with appropriate sauces and garnishes.
  

  • CUA 220 - Introduction to Patisserie

    3 Hrs.
    This is an introductory course to patisserie. Emphasis is placed on individual desserts, blown sugars, pulled sugar, pastillage gum paste, nougat. Upon completion, the student should be able to plan, execute, and evaluate dessert platters, individual plated desserts, and show pieces.
  

  • CUA 251 - Menu Design

    2 Hrs.
    This course introduces menu design. Topics include development of standardized recipes, layout, nutritional concerns, product utilization, demographics, and customer needs. Upon completion, the student should be able to write, lay out, and produce effective menus for a variety of hospitality settings.
  

  • CUA 260 - Internship for Culinary Apprentice

    3 Hrs.
    Prerequisite: CUA Majors.
    This course is designed to give students practical, on-the-job experiences in all phases of food service operations under the supervision of a qualified chef and coordinated with the College instructor. This course may be repeated for credit.
  

  • CUA 271 - Management of Food and Beverage Service

    3 Hrs.
    This course covers the practical skills and knowledge for effective food and beverage service in a variety of settings. Topics include reservations, greeting and service of guests, styles of service, handling complaints and sales and merchandising. Upon completion, the student should be able to demonstrate competence in human relations and technical skills required in the service of foods and beverages.

Dance
  

  • DNC 110 - Introduction to Dance Styles

    2 Hrs.
    This course is an introduction to dance styles.
  

  • DNC 121 - Elementary Ballet

    2 Hrs.
    This course is a studio course in classical ballet at the elementary level. Offered in the fall semester.
  

  • DNC 143 - Ballet I

    3 Hrs.
    Prerequisite: Previous training is essential before taking these courses.
    These courses offer intensive training in classical ballet for students intending to major in dance. Intermediate level technique is studied, emphasizing posture and placement. The student is evaluated on his or her ability to perform the work to the required standard.
  

  • DNC 144 - Ballet II

    3 Hrs.
    Prerequisite: Previous training is essential before taking these courses.
    These courses offer intensive training in classical ballet for students intending to major in dance. Intermediate level technique is studied, emphasizing posture and placement. The student is evaluated on his or her ability to perform the work to the required standard.
  

  • DNC 160 - Dance Workshop I

    1-2 Hrs.
    This course provides practical experience in the production and performance of a dance presentation, including sound, lighting, choreography, rehearsal, costuming, make-up, and other aspects of dance presentation.
  

  • DNC 161 - Dance Workshop II

    1-2 Hrs.
    Prerequisite: DNC 160 .
    This course is a continuation of DNC 160 .
 

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